Crusty broiled cod with littlenecks and chouriço

My favorite kind of recipes are the ones that look very impressive but require minimal effort. This crusty broiled cod with littlenecks and chouriço recipe from The New York Times is exactly that. You’d be fooled to think this dish was labor intensive. Simply mix a few ingredients together, throw it into a baking dish and let it all come together in the oven. Rich with flavor and impressive by appearance, this recipe is perfectly for lazy cooking. My biggest regret with it, though, is not buying bread to dunk into the sauce. Impress your friends with this easy dish, but make sure you don’t forget to buy a nice baguette to serve with it.


Yield: 4 servings

Time: 40 minutes


  • ½ cup panko, lightly toasted
  • ¼ cup chopped parsley
  • 3 tablespoons minced garlic
  • 1 tablespoon lemon zest
  • ¼ cup extra-virgin olive oil, divided
  • 4 5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick
  • 1 lemon, quartered
  • 2 tablespoons medium or hot smoked paprika
  • Salt
  • Cracked black pepper
  • ½ pound chouriço or Spanish chorizo, diced medium
  • 12 littleneck clams, well washed
  • ½ cup dry white wine


  1. Heat broiler (to high if you have the option).
  2. Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
  3. Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
  4. Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.
  5. Split cod, clams, chouriço, and lemon among 4 shallow bowls, pour pan juices around and serve.


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